Step 1

Preheat the oven to 350°F.

Step 2

Line a small baking sheet with parchment paper.

Step 3

Rub salmon all over with oil and place, skin-side down, on the prepared baking sheet.

Step 4

Roast until just cooked through and opaque in the center, 12 to 14 minutes.

Step 5

Let cool and then flake into small pieces, discarding skin as you go.

Step 6

In a small bowl, gently stir together salmon, avocado, parsley and lemon juice.

Step 7

The salad will keep refrigerated in an airtight container for up to 2 days.

Step 8

(Suggested age: 10 months and up)